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Section: Flavor > Ingredients

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Patent Pick: Coffee Extract with Reduced Bitterness

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Kao Corp., describes a process for producing a coffee extract having suppressed bitterness.

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

Chubby Snacks launches a new sandwich cloud shape and peanut butter jam flavors.

Chubby Snacks Announces Launch of New Flavors

Chubby Snacks launches a new sandwich cloud shape and peanut butter jam flavors.

Frank Fischetti, veteran flavorist and consultant.

The Language and Principles of Flavor Creation

Veteran flavorist Frank Fischetti on the characterization of flavor materials for more effective and efficient flavors.

Organoleptic Characteristics of Flavor Materials: September 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Allyl undecylenate, butyl butyryl lactate, butyl ethyl malonate and many more.

Organoleptic Characteristics of Flavor Materials: May 2014

Juniper berry extract, carob beans oleoresin, oil blood orange Italian 5-fold, hyssop oil, 4-acetyl-2-methyl pyrimidine and more.

Encapsulation of Artificial Flavors by β-Cyclodextrin

Numerous authors have reported the utility of cyclodextrins for the encapsulation of flavor compounds. Other researchers have used cyclodextrins to specifically remove off-flavor components from a product. The cyclodextrin property of selective binding prompted us to initiate this study. It was of interest to determine the specificity of β-cyclodextrin encapsulation of flavor compounds typically used in the formulation of artificial fruit flavors.

Using the Categorizing Technique to Make Flavors

A novel approach to flavor development. We’ll look at what a flavor compound is. We’ll define “flavor development,” and we’ll look at the “categorizing technique” for flavor development.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

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Organoleptic Characteristics of Flavor Materials- November 2019

This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.

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Organoleptic Characteristics of Flavor Materials - September 2019

This month’s column features discussions on isobutyl phenylacetate, hexyl octanoate, celery seed oil and more.

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Organoleptic Characteristics of Flavor Materials - June 2019

This month’s column features discussions on red mandarin oil, 2,5-dimethylpyrazine, wormwood extract and more.

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Organoleptic Characteristics of Flavor Materials - May 2019

This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.

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Organoleptic Characteristics of Flavor Materials - December 2018

This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.

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Organoleptic Characteristics of Flavor Materials: November 2015

This article explores a variety of flavor profiles and applications such as methyl cis-5-octenoate (synonym: guavanate), geranium oil, terpeneless, green ginger oil and more.

Organoleptic Characteristics of Flavor Materials: August, 2014

Ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

Organoleptic Characteristics of Flavor Materials: August 2011

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Furfuryl Thioacetone, Galbanum Absolute F1435, Geranyl Valerate and more.

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